Why a Puff Bar?
To numerous of us, the puff bar is probably the most misunderstood foods on the market. For years, folks have dismissed the puff pastry and cake as an innocent, sweet, and delicious pastime treat. However, that is far from the truth. The puff pastry is probably the most versatile treats obtainable in the UK and may be enjoyed by young and old, alike. Lots of people, who haven’t even had puff pastry within their lives, have tried to recreate it in the home. If you have done this, then you’ll know why it’s so addictive!
So what is really a puff pastry anyway? The puff pastry is a moist white, flaky pastry that originates from France. It was created in the 1800s by way of a French chef named Paul Aulin, and even though there are many different variations on the theme, the basic recipe is fairly simple: butter, sugar, eggs, and flour.
The flour is what provides food the springy texture, also it really does provide the “grip” that allows the puff pastry to” POP” once you bite into it. But this isn’t just any old flour. It’s created from the very best flour grown in France and only available from a select few suppliers. This is one way the pastry gets it’s name: Puff. The flour has a tendency to be quite puffy when it’s made, which is why the name puff.
There are various versions of the original puffed pastry. Some tend to be more traditional, with a puffier appearance and slightly fluffy texture. Other puffier versions are spongier, with more of a crumbly texture. And then you have the newer versions, which are spongier but have the same soft, flaky texture because the original. Whatever type you prefer, you’re sure to think it’s great!
The essential idea behind the puffing of puffed pastry is that hot air is directed into it, which really helps to create the flakiness. Heat can actually help to develop a kind of chemical reaction inside the flour, which in turn causes it to expand in a fluffy type of way. This creates the appearance of the puffed pastry popping out from between your fingers. Lots of people believe the popping of the puffed pastry is established solely for decorative purposes – in reality, this is one among the ways in which food is decorated in the wonderful world of confectionary.
I think that this is a great idea for a couple of reasons. One is that it creates the meals seem and taste much better – people who have tried your food will believe it tastes better because it’s all been blown in the air. This may also make the food taste denser and richer. And it could be very tasty – with regards to the recipe that you use. Puffy food may also have a nice chewy texture.
But the real reason to use a puff pastry is to create your personal version of the famous Neapolitan pizza. A Neapian pizza is simply the Italian version of the foccacia – the traditional pizza that many folks get off of the shelves at our local supermarkets. This is pizza dough that has been rolled out and then stuffed with tomato sauce. You roll it from a floured board, cut it into wedges, and spread your tomato sauce over it in order that it looks like it’s ready to eat. Now all you have to accomplish is puff it and you’ll have a pleasant puffy pizza that you could have a bite out of.
I’ve seen this sort of bar setup in cafes, and even in a few restaurants. There are actually a number of different forms of puff machines available. Some people use a pressurized Vape Pen Battery system in which the food is blown in to the machine through a tube. I personally prefer a pressurized system since it makes the food go through the entire process faster and gives it a much nicer texture – but either method works pretty much. Puff bar food could be made to look almost like the real thing, and it’s easy to replicate the Neapian pizza try any kitchen by purchasing one of these machines.